Egyptian Vegetable Broth Soup

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Egyptian Shorbet Khodra is a light, herbaceous vegetable broth enjoyed across Egyptian homes as a soothing starter or light meal. Seasonal vegetables are simmered gently with parsley, dill, and cilantro, then brightened at the table with fresh lemon juice for a clean, refreshing finish.

Nutrition Facts

Per serving (estimated)

• 165 kcalCalories
• 8 gFat
• 1 gSaturated Fat
• 22 gCarbs
• 4 gFiber
• 6 gSugar
• 4 gProtein
• 620 mgSodium
• 580 mgPotassium
• 65 mgCalcium
• 1.5 mgIron
• 28 mgVitamin C
• 410 mcgVitamin A

Ingredients

For the broth base

• 2 tbsp olive oil
• 1 large yellow onion, finely diced
• 4 garlic cloves, minced
• 1 medium ripe tomato, grated with skin discarded
• 6 cups water or low-sodium vegetable stock

For the vegetables

• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 1 medium zucchini, diced
• 1 medium potato, peeled and diced
• 1/3 cup Egyptian rice or 1/2 cup small pasta (optional)

For finishing and seasoning

• 1/3 cup fresh flat-leaf parsley, finely chopped
• 1/4 cup fresh dill, finely chopped
• 2 tbsp fresh cilantro, finely chopped
• 1 tsp fine sea salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1/2 tsp ground cumin
• 1 lemon, cut into wedges for serving

Directions

1. Heat the olive oil in a large heavy pot over medium heat. Add the diced onion and sauté for 4 to 5 minutes until softened and translucent, stirring occasionally.
2. Stir in the minced garlic and grated tomato and cook for 2 to 3 minutes, until the tomato reduces into a thick, fragrant paste that releases its color into the oil.
3. Add the carrots, celery, and potato along with the water or stock. Bring to a steady boil, then reduce the heat and simmer for 10 minutes until the root vegetables begin to soften.
4. Add the zucchini and the rice or pasta if using. Continue simmering for 8 to 10 minutes, until the grains are tender and all vegetables yield easily to a spoon.
5. Stir in the parsley, dill, cilantro, salt, black pepper, and cumin. Simmer for 2 more minutes so the fresh herbs infuse the broth without losing their color.
6. Taste and adjust the salt. Remove from the heat, cover, and let the soup rest for 3 to 4 minutes so the flavors settle.
7. Ladle into warmed bowls and serve immediately with a lemon wedge on the side, encouraging each person to squeeze lemon to taste.

Cook’s Notes

• For a richer, more traditional flavor, swap the olive oil for a tablespoon of ghee when sautéing the onions.
• Adding a small Parmesan rind to the simmering pot deepens the savory backbone without compromising the vegetarian profile.
• Egyptian short-grain rice gives the broth an authentic body, but orzo, broken vermicelli, or small shells are easy pantry substitutes.
• Always add the lemon at the table rather than while cooking — heat destroys its bright, floral aroma.
• The broth keeps well refrigerated for up to 4 days, and the herb flavor actually rounds out and improves by the second day.

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